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WATCH: The Channel Cooking At Home, Ep. 3

‘Food connects us and when we are connected, we have the power to bring cultures together for positive change,’ says Ribbon Communications’ Bita Milanian.

In this episode of The Channel Cooking At Home, hear from Ribbon Communications’ Bita Milanian as she talks about digital marketing before, during and after the pandemic, while serving up Persian food you can make at home.

Nargesi Esfenaj (Spinach Narcissus) is a traditional vegetarian Persian dish that can be enjoyed as any meal of the day: breakfast, lunch or dinner with minimal ingredients that can be ready in under 20 minutes.

Want to give it a try? Check out Milanian’s spin on this classic recipe that she grew up on below!

A look at the finished product



1 lb spinach

1 large red onion

1 medium shallot

½ cup fresh chopped mint (optional)

½ cup fresh chopped parsley (optional)

2 tablespoons avocado or olive oil

Salt and pepper to taste

Red pepper flakes or Tajin to taste (optional)


Heat extra virgin olive oil or avocado oil in a large pan over medium heat.

Sauté the chopped shallots and red onion mixture until translucent and golden.

Add in baby spinach. Stir and cook until they're wilted half way. Place the lid for two minutes.

Remove the lid, separate the spinach to create small areas to crack in your eggs.

Add the eggs, one at a time in each slot, but don’t stir.

Sprinkle salt and pepper to taste and cover to let the eggs cook for about five minutes, until the egg whites are fully cooked and the yolk is runny.

Add red pepper flakes or Tajin, if you like a little kick.


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